This North African dish features eggs poached in a rich, spiced tomato sauce and topped with creamy feta cheese. Ready in about 30 minutes, it's perfect for breakfast, brunch, or a light dinner. Great for beginners who want to try something flavorful and impressive.
Dice the onion and bell pepper into small pieces. Mince the garlic cloves. Open the can of crushed tomatoes and measure out your spices so everything is ready to go.
Place a large skillet or deep frying pan over medium heat. Add the olive oil and let it warm up for about 30 seconds until it shimmers slightly.
Add the diced onion and bell pepper to the hot oil. Cook for 6-8 minutes, stirring occasionally, until the vegetables are soft and the onion becomes translucent.
Stir in the minced garlic, cumin, paprika, and cayenne pepper. Cook for about 1 minute, stirring constantly, until the garlic is fragrant and the spices coat the vegetables.
Pour in the crushed tomatoes and stir everything together. Add salt and black pepper to taste. Bring the mixture to a gentle simmer.
Reduce the heat to medium-low and let the sauce simmer for 10-12 minutes, stirring occasionally. The sauce should thicken slightly and the flavors will blend together beautifully.
Using the back of a spoon, make 6 small indentations or wells in the tomato sauce, spacing them evenly around the pan. These will hold the eggs.
Carefully crack one egg into each well you created. Try to keep the yolks intact. Don't worry if the whites spread a bit into the sauce.
Cover the skillet with a lid and cook for 5-8 minutes, depending on how runny you like your yolks. For runny yolks, aim for 5-6 minutes; for firmer yolks, go for 7-8 minutes.
Once the eggs are cooked to your liking, remove the pan from heat. Crumble the feta cheese over the top and sprinkle with chopped fresh parsley or cilantro.
Serve the shakshuka hot, directly from the pan. Provide crusty bread on the side for dipping into the rich tomato sauce and runny yolks. Enjoy while it's hot!